Red Enchilada Sauce

Homemade Red Enchilada Sauce – this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You’ll never buy canned enchilada sauce again.

Use it for cheese enchiladas, empanadas or even some of your favorite Mexican casseroles – but once you go homemade you’ll never buy store bought again. This recipe is beyond simple!

Red Enchilada Sauce

Homemade Red Enchilada Sauce

Have you ever made or had homemade red enchilada sauce? It seems like it might be a hard thing to do, but the recipe we are sharing today is simple and a family favorite. We use it for our Red Cheese Enchiladas and Beef Empanadas, and it’s phenomenal.

Yes, you can buy red enchilada sauce in the can, but it doesn’t compare to this homemade version. It takes just a few ingredients (ones we typically have on hand), and is made in under 20 minutes.

With the chili powder in this recipe, there is some spice, but you can change the amount of powder you used based on what your family likes. Also note that how much chili powder and which brand you use will determine the color of the sauce. Generic chili powders tend to be darker. And the more powder, the darker the sauce. 😉

How to Make red Enchilada Sauce process pictures

How to Make red Enchilada Sauce

This sauce is so simple and delicious! Here are the ingredients needed to make it:

  • chili powder (we prefer Gebhardt’s)
  • garlic powder
  • oregano
  • salt
  • cumin
  • chicken broth

The sauce is made by adding oil to a pot and heating on medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.

Add chili powder, garlic powder, salt cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.

TIP: You know the sauce is thick enough when it coats the back of a wooden spoon well. If you see the picture below on the left, you can see that the sauce looks watery and doesn’t stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it’s ready.

Tips for making easy red enchilada sauce

making enchilada sauce ahead of time

Yes, we always do! In fact, I like to quadruple the batch of seasonings or even the sauce to use for later. For example, I will often combine the following ingredients and keep them in a jar in the cabinet:

  • ¾ cup  Gebhardt chili powder
  • 2 tsp. garlic powder
  • 1 tsp. oregano
  • 2 tsp. salt
  • 2 tsp. cumin

Then, when I’m making enchiladas, I’ll spoon out 3 heaping tablespoons of the mixture which is equivalent to about one batch. Makes for easy cooking.

Cheese Enchiladas Sauce

How to store enchilada sauce?

The other thing I will do is quadruple the entire sauce recipe and then STORE the leftovers in a freezer-safe container in the freezer (which can last for up to 2 months). It can also be stored in the fridge for up to 4 days.

Then, when I’m ready to make enchiladas I typically take out the sauce the day before and let it thaw overnight in the fridge. I think heat it up on the stove until it is smooth. If it’s too thick, you can add a little more chicken broth to thin it out.

Red enchilada Sauce uses:

We love to use this sauce in a few of our favorite recipes, including:

Red Enchilada Sauce Recipe in a Jar

We sure love this sauce and hope you like it too! It’s definitely become a favorite and one we use for all of our cheese enchiladas.

For more Mexican recipes, check out:

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Red Enchilada Sauce Recipe

4.96 from 42 votes
Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 jar
Calories 100 kcal
Author Lil' Luna

Ingredients

  • 2 tbsp vegetable oil
  • 4 tbsp flour
  • 3 tbsp chili powder (we prefer Gebhardt's)
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth

Instructions
 

  • Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
  • Add chili powder, garlic powder, salt cumin and oregano and mix until clumpy. 
  • Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
  • TIP: You know the sauce is thick enough when it coats the back of a wooden spoon well. If you see the picture below on the left, you can see that the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.

Video

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I must say, I made this so easily. it was shocking. I plan to freeze dry it and then have it powdered for using when I want. I saw your Green enchilada sauce worked up this way–it gave me the idea. I will be doing that as well. Thanks for the excellent recipe. Wow

  2. 5 stars
    We love your enchilada sause, i make it evertime i make chicken enc for my famil. I have to triple the recipe.

  3. 5 stars
    Thank you for sharing your “family recipes” with us! I love this sauce…it’s taken me a while to find a red sauce that my entire family likes and this is it!!

  4. 5 stars
    I don’t like canned enchilada sauce. I’ve tried several recipes and this one is my favorite. I actually think this is how I found you.

  5. 5 stars
    I grew up with homemade enchiladas from my Mexican grandmothers who passed it town to my parents. When I moved away it was very hard to recreate…UNTIL I found This one! It’s easy and delicious!!!

  6. 5 stars
    I ran out of canned enchilada sauce one time and I’m glad I did! I used this recipe and oh my, game changer! Never again will I buy canned when this is cheaper and so much better! Do yourself a favor and make this instead of canned!

  7. 5 stars
    Have been searching for a recipe that I could use that reminded me of my moms. This is the best and most similar sauce that I can compare to what I grew up on. For a spicier sauce we use New Mexico chile powder and it gives it a good kick.

  8. 5 stars
    Your red enchilada sauce is the best EVER! I made it for the first time today and will never use another recipe or canned sauce again.

    1. I will quadruple the entire sauce recipe and then STORE the leftovers in a freezer-safe container in the freezer (which can last for up to 2 months). It can also be stored in the fridge for up to 4 days. Then, when I’m ready to make enchiladas I typically take out the sauce the day before and let it thaw overnight in the fridge. I think heat it up on the stove until it is smooth. If it’s too thick, you can add a little more chicken broth to thin it out.

  9. 5 stars
    I was just about to make your enchilada recipe and opened my cans of enchilada sauce. The canned sauce was terrible, so I made this homemade sauce and it is absolutely delicious!

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